1 1 /2 pounds boneless and skinless chicken breasts
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 large sweet onion
1 tablespoon canola oil
Tortilla shells or large Romaine lettuce leaves
Marinade:
1 tablespoon canola oil
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons sea salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground paprika
1 tablespoons fresh cilantro leaves
Pinch crushed red pepper flakes
On Top:
Fresh cilantro
Salsa
Hot sauce
Avocado
Cut chicken into ¼” thick strips - keeping them as uniform in thickness as possible. Place them in a Ziplock bag. In a small bowl, whisk together the ingredients for your marinade and pour the finished marinade over the chicken. Seal the bag and set aside. Slice the peppers and onions thin and lengthwise. In a large non-stick skillet or wok or iron skillet, heat 1 tablespoon of the canola oil and add the prepared peppers and onions, cooking on medium/high heat until peppers are tender and the onions are becoming translucent. Remove finished veggies from skillet and place into a large mixing bowl. Cover bowl with plastic wrap and set aside. In the same skillet, cook chicken over medium-high heat for about 3 minutes on each side. The skillet should be hot enough that you actually sear the chicken when it first hits the surface. Return pepper mixture to pan to heat through. Serve fajitas wrapped in lettuce leaves or tortillas shells. Top with your favorite salsa, hot sauce and/or freshly chopped cilantro and avocado slices. Sour cream and/or shredded cheese are also options but add lots of calories...really not needed on this flavorful recipe.
on NewsTALK 94.3 FM, AM 570 WKYX, FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
